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- Phyllis Chinn <[log in to unmask]>
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Date:
Sat, 27 Oct 2012 13:30:59 -0400
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<<Disclaimer: Verify this information before applying it to your situation.>>

Pumpkin Coffee Cake With Brown Sugar Glaze  
1/3 cup water 
1 (15-ounce) can pure pumpkin 
2 eggs 
1 tablespoon vanilla extract 
2 teaspoons pumpkin pie spice 
1 (18-ounce) box yellow cake mix 
1 teaspoon baking soda 
1/2 cup brown sugar 
1/2 cup flour 
4 tablespoons butter, melted 
1/3 cup chopped walnuts (optional) 
Brown Sugar Glaze (recipe follows) 
Preheat the oven to 350 F. 
In a large bowl mix together the water, pumpkin, eggs, vanilla and pumpkin  
pie spice until well combined. Add the cake mix and baking soda and mix 
until  just combined. Grease a 9x13-inch pan with butter and pour batter into 
pan. 
In a small bowl, mix together brown sugar, flour, melted butter and 
walnuts,  if using. Use your fingers to sprinkle mixture over the top of the cake. 
Bake  for 25 to 30 minutes, or until a toothpick inserted comes out clean. 
Poke holes in the top of cake with a toothpick. Pour warm glaze over the  
cake, making sure to cover all surfaces. Serve cake warm or at room  
temperature. 
Makes 15 to 18 servings. 
Brown Sugar Glaze: In a saucepan, combine 1/2 cup brown sugar, 1/4 cup  
granulated sugar, 1 teaspoon vanilla extract and 1/4 cup heavy cream. Bring to 
a  simmer. Remove from heat and stir until all sugar is dissolved. Use  
immediately. 
PER SERVING: Calories 248 (30% fat), Fat 9 g (4 g sat),  Cholesterol 46 mg, 
Sodium 326 mg, Fiber 1 g, Carbohydrates 40 g, Protein 4  g

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